The effect of three controlled levels of fat thickness upon production and carcass characteristics in beef steers of similar age

Factors which affect demand for beef include population,disposable income of the consumer, tastes and preferences, substitute foods and environmental conditions influencing food consumption. These factors are not clearly separable in their influence upon demand and this list is not complete. However, these factors must be considered in beef production.

Since the population continues to increase, incomes continue to rise and a smaller proportion of the consumer dollar is spent for food, the consumer seems to be in a better position to purchase food than ever before. Therefore, the producer must continue to search for new ideas that will enable his product to compete with substitute foods such as eggs, milk and poultry. He must be inconstant combat with various environmental conditions and economic disturbances in his search for ways to furnish the consumer with a product at a reasonable price.

One important problem that confronts the beef producer is the consumer's discrimination against excess fat. The consumer's belief that too much fat in the diet is unhealthy has motivated researchers to devote a considerable amount of time and money toward development of a beef animal that has a minimum degree of finish, but one that is acceptable in meat quality and can be economically produced.

The objectives of this study were to determine the effect of three controlled levels of fat thickness upon carcass and production characteristics and to determine the level of fatness which would produce the highest yield of trimmed retail cuts but still maintain acceptable quality in beef from steers of similar age.